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I saw a Pumpkin Crunch Cake floating around Facebook and I knew I had to convert it to the THM side.

This cake is one of a kind. It features a pumpkin pie filling on the bottom and a crumble topping that is to die for. I kept it a little lighter by using THM Baking Blend. It has nuts and a bit of butter, so it needed some sort of calorie cutback. 🙂 I’m over here feeling like I hit gold with the filling. I think I found my new favorite on plan pumpkin pie filling! I’m really excited to take this dessert to any Fall time potlucks and family gatherings. I think this is the type of dessert that even those who aren’t on plan would love.

My little ones had so much fun making this cake. They were able to add things to the mixing bowl and of course, lick the batter. I love being able to include them in my work. It makes for a wonderful bonding time. A few of you have asked how I record my recipes and the answer is simple. I just write my recipe on a notecard, sometimes before I make the actual recipe and sometimes during. I have lost a note card before, so maybe I need a new system!

This recipe makes a full 9×13 inch pan. I found that one square was satisfying with some coffee (of course! #Momlife!)

Preheat oven to 350. Grease a 9x13 inch pan. Mix all ingredients together and spread in pan.

Crumble Topping

Mix dry ingredients together and sprinkle over the pumpkin filling. Pour melted butter evenly over top. Bake for 1 hour. Your filling should be set, like a pumpkin pie and your topping should be lightly brown. Enjoy!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

During one of my late-night “Pinning” sessions, I saw all these yummy desserts made with Cadbury Eggs! Since Easter is coming up, I wanted to re-create one of the ideas that I saw so we Trim Healthy Mamas could have a decadent treat on Easter too! I decided to create Creme Egg Brownies. These brownies are made using the base from my Peanut Butter Brownie Bites recipe, but if you’re super loyal to another THM-friendly brownie, feel free to sub that out.

I knew that the creme layer would be perfect if it was made with My Montana Kitchen’s Sweetened Condensed Milk. Seriously, if you haven’t made it yet, run to your kitchen ASAP to get a batch in your fridge. This stuff is amazing in coffee, or simply to make amazing treats like these brownies. 🙂 I did make one slight variation to alter the texture a bit, but that variation also added extra protein!

To add a little extra oomph I put more chocolate on top simply by melting chocolate chips and a bit of cream together until smooth. This recipe feeds a crowd and makes one 9×13 inch pan. This is a richer dessert, so you may find yourself only wanting one! I keep mine refrigerated because I think that makes the layers sit better.

Preheat your oven to 350 degrees. Melt butter and bakers chocolate over low heat till just smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until combined. Pour batter into a greased 9x13 inch baking pan. Bake for 28 minutes or until barely done. You want your brownies to be just barely done, as I find this makes them super fudgy. Let cool.

Sweetened Condensed Milk

Make My Montana Kitchen's Sweetened Condensed Milk. Let cool to room temperature and add the protein powder or collagen. Stir and layer on top of cooled brownies. Place in fridge until set (about 20-30 minutes).

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

There’s nothing more simple to throw together than a quiche. Quiche is savory, filling and easily customizable to fit your mood or whatever you have in the fridge.

My Mini Mexican Quiches are inspired by my favorite breakfast burrito recipe. I’ve spent years perfecting this recipe to fit my family’s taste and surprisingly, found simpler is best! I leave plenty of room for you to customize this recipe, making it ultra frugal. There’s something satisfying about not wasting those veggie, meat and cheese bits that you find in the fridge! My recipe also uses very few low-carb tortillas, which is pretty economical, especially if low-carb tortillas are a treat at your house like they are at mine. If you don’t have tortillas on hand you can omit them, but I personally think the tortilla shell adds a fun element to this breakfast.

Preheat the oven to 350 degrees. Spray your muffin tin with coconut oil spray. Cut the tortillas into fourths and place one tortilla piece in the bottom of each muffin cup. Beat your eggs, salsa and cream together until smooth. Fold in the sausage, cheese, and non-starchy veggies. Divide the mixture evenly between each muffin cup. Bake for 25 minutes or until a knife stuck in the middle of the quiche comes out clean.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

My Gingerbread Cookie Bars are a great substitute for sugary Gingerbread Cookies. They’re full of Winter spice and topped with my fluffy Cinnamon Cream Cheese Icing. This icing really makes the bars unique and compliments the gingerbread flavor. The fact that they’re in bar form makes the prep work minimal and keeps things a bit more simple! These bars are low-carb, sugar-free and fall into the THM:S category. They pair perfectly with a creamy cup of coffee and good conversation. 🙂

These bars have the consistency of a brownie. They aren’t quite a cookie, yet not a cake either! They’re a great way to bring some holiday spirit to your family and since they are so easy to make, even the littlest helpers can play a part! My little ones dumped the spices and loved it.

Preheat the oven to 350 degrees. In a separate mixing bowl, combine all dry ingredients .Cream butter, sweetener, and molasses together. Add vanilla and eggs. Slowly add dry ingredients. Bake in a greased 8x8 pan for 25 minutes or until a knife stuck in the middle comes out clean. Let cool and frost!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

My Mom would make chocolate crinkles nearly every year for my Dad around Christmas time. Those crinkles were rich, soft cookies topped with a sprinkle of powdered sugar. They were simple, yet delicious and total comfort food.

I’ve been getting quite a few requests for recipes using just one flour, so I wanted to see if there was any way to THM these cookies using coconut flour. The result? A cookie that is moist, chewy, full of flavor and just plain amazing!

Coconut flour is currently under $10 at my local Walmart for a 2.5 lb tub. You don’t use much coconut flour at all, so this tub lasts awhile! Frugal Mama’s rejoice. 🙂

These cookies were gobbled up by my little guys who couldn’t get enough “Chocolaties!” This recipe makes about 2 dozen small cookies.

Preheat oven to 350. Mix all ingredients together. Drop in teaspoon sized scoops on a greased cookie sheet. Bake for 13 minutes. Immediately place on a baking rack to cool. When cooled, sprinkle additional Gentle Sweet over the tops. Enjoy!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Breakfast is my favorite meal of the day.

Lately, I’ve been craving savory over sweet and these Breakfast Enchiladas definitely fit that need!

They’re really easy to make, so easy that this busy Mama can have a delicious meal prepped for the oven in about 15 minutes, which is a total lifesaver if your mornings are hectic. They don’t require any special ingredients. They’re frugal. You can customize them to fit whatever veggies and meat you need to use up.

I’ve made these 3 times in the last 2 weeks, that’s how much my family adores them!

Grease a 9x13 inch pan and layer 3 of the tortillas on the bottom. Beat the eggs, cream and salsa together and scramble until fluffy. Stir in the veggies, cheese and meat. Spread othe tortillas. Drizzle my Taco Bell copycat sauce on top of the eggs and layer the rest of the tortillas on top. Bake at 350 for 15 minutes

To make my Taco Bell Copycat Sauce, combine all ingredients together until smooth.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Peanut Butter + Chocolate =Peanut Butter Brownie Bites!

Classic combo!

I wanted to create a “cute” dessert that tastes amazing. My goal is to create healthy desserts that don’t taste healthy. I tweaked my brownie base from my Better than Snickers Cake to create a brownie that is so fudgy, you can’t tell it’s Trim Healthy Mama-fied. Seriously, I made my husband (aka guinea pig!) try them since he’s brutally honest and he said he couldn’t tell a difference. He’s the brownie king, so if he says these rock..they rock! 🙂

This dessert is super rich, so I put it in miniature form. I find that two, sometimes three bites is enough to fix my chocolate cravings. I used a mini silicone bundt cake type form that I found thrift shopping. I like this pan because it adds the little divot in the top. If you don’t have a pan like mine, you can use a mini muffin tin, or even a large muffin tin and press a spoon into the brownies as soon as they come out of the oven. I have no clue where my pan was originally from, as there’s no brand name or anything on it! I did find this similar one on Amazon, though. I’m going to buy this one as soon as possible since it’s pink and all. 😉

3T.Almond or Cashew Milk(Use your judgement when adding this liquid. Add more or less depending on how you like the consistency. This makes a very thick icing)

Servings: "Mini-Bites"

Instructions

Fudgy Brownies

Preheat your oven to 350 degrees. Melt butter and bakers chocolate over low heat till just smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until combined.
I used a little silicone pan for my bites. I baked mine for 20 minutes. You can use a larger muffin tin for bigger "bites", just make sure to adjust the cooking time! You want your brownies to be just barely done, as I find this makes them super fudgy.

Peanut Butter Frosting

Combine all ingredients. Add more almond/cashew milk if you see fit.
Pipe icing on top of cooled brownie bites.

Recipe Notes

While this recipe doesn't contain okra, I still found it tastes best after being in the fridge for a couple of hours!

Since this is a decadent dessert, I'd say one or two bites would be a serving.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Combine melted butter with Gentle Sweet and almond or cashew Milk. Add eggs and vanilla and stir until smooth. Mix in Baking Blend, Cocoa, baking powder and salt. Pour into an 8x8 pan and bake at 350 for 28 minutes or until cooked through.

Hot Fudge Sauce

Combine lite coconut milk, cocoa, and Gentle Sweet. Bring to a swift boil, then let simmer until thick. This sauce does have a hint of coconut flavor (obviously!), so if you're not into that, you can use a plan approved chocolate syrup.
When the cake has cooled to room temperature, poke as many holes as possible into the surface. Pour the condensed milk and hot fudge into the holes and let it soak into the cake.

Hi, I’m Cate!

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